9月13日晚间，罗永浩发布微博称，西贝的事情可以告一段落了。期待预制菜相关的国家法规尽快出台。 此前，13日下午罗永浩于微博转发第一财经日报报道，声明其立场：不反对预制菜，在某些情况下，甚至会主动选择预制菜；既然预制菜合法，餐馆当然 有权使用预制菜，但消费者有权知道餐馆是否使用了预制菜。 事件起源于9月10日罗永浩发布的一条微博。罗永浩称，西贝多数菜品为预制菜，"发现几乎全都是预制菜，还那么贵，实在是太恶心了。希望国家尽早推 动立法，强制饭馆注明是否用了预制菜"。 据新浪财经报道，9月11日，西贝董事长贾国龙接受媒体采访时表示，一定会起诉罗永浩，旗下餐厅还将推出"罗永浩菜单"。 贾国龙对媒体表示，餐饮行业不回避预加工菜品，但"我们不是预制菜，国家对预制菜有严格定义""按国家规定，我们没有一道是预制菜，而且100%不是 预制菜""罗永浩说全是预制菜，太恶心了，挺伤我们的"。 罗永浩随后密集发布多条微博表态，称"即使它（预制菜）真的卫生，也非常荒唐，正规厂商生产的罐头最卫生，你想去饭馆吃罐头吗？""哈哈，牛大骨 现煮，莜面现搓，塑料袋现剪，微波炉现打，准备好的话术现读。"（详见此前报道《》） 据新华社报道，根据2 ...

9月13日，新华社微信公众号发布文章《不怕你预制，怕你不告诉我》，全文如下： 记者来信：讨论预制菜时，我们在关心什么？ 近期，"预制菜"话题备受消费者关注。 各方讨论背后，是消费者对于知情权的关切以及对提高餐饮质量的诉求。 当"锅气"成为评价菜肴好坏的 重要标准之一，餐饮从业者们也应该思考，"预制菜"如何更好辅助行业发展，成为令人安心的美味。 预制菜到底是什么 其二， 长期以来，"预制菜"缺乏较为明晰的概念界定， 行业发展也难以依循统一标准，传导到消费端就令消费者对预制菜心里没底。 其三，最令消费者难以接受的，是部分商家打着现做现炒的幌子，却是"微波炉厨房"。 以预制代替现做，却按照现做现炒的价格收取费用，侵害 消费者权益。 通知中明确， 大力推广餐饮环节使用预制菜明示，保障消费者的知情权和选择权。 事实上，更多理性的消费者也并非反对预制，而是反对隐瞒 和欺诈。 根据2024年市场监管总局等部门联合发布的《关于加强预制菜食品安全监管 促进产业高质量发展的通知》，预制菜是以一种或多种食用农 产品及其制品为原料，使用或不使用调味料等辅料，不添加防腐剂，经工业化预加工（如搅拌、腌制、滚揉、成型、炒、炸、烤、煮、蒸 ...

Core Viewpoint - The discussion around "pre-prepared dishes" reflects consumer concerns about their right to know and the demand for improved food quality [2][6] Group 1: Definition and Characteristics of Pre-prepared Dishes - Pre-prepared dishes are defined as packaged meals made from one or more food products, processed industrially without preservatives, and require heating or cooking before consumption [3] - The use of pre-prepared dishes can enhance operational efficiency in the restaurant industry, particularly in fast-food settings, by allowing quick replication of flavors [3][5] Group 2: Safety and Nutritional Concerns - Fresh ingredients retain more nutrients, but pre-prepared dishes can meet caloric and nutritional needs if produced and handled according to safety standards [4] - The safety of pre-prepared dishes is questioned due to the lack of hygiene in some small-scale food establishments, leading to a negative perception among consumers [6][7] Group 3: Consumer Rights and Industry Standards - There is a significant concern regarding transparency, as some businesses misrepresent pre-prepared dishes as freshly cooked, violating consumer rights [7] - The industry is urged to establish clear standards and regulations to ensure the safe production and labeling of pre-prepared dishes, thereby protecting consumer rights [8][9] Group 4: Industry Development and Future Directions - The industry is focusing on high-quality development through initiatives like building cold chain logistics and creating quality raw material bases [8] - Experts suggest that standardization, transparency, and innovation are essential for the future of the pre-prepared dish industry [8]

Core Viewpoint - The article discusses the growing consumer interest in "pre-prepared dishes" (pre-made meals) and emphasizes the importance of consumer awareness and the demand for improved food quality in the restaurant industry [6][10]. Group 1: Definition and Characteristics of Pre-prepared Dishes - Pre-prepared dishes are defined as meals made from one or more food products that undergo industrial pre-processing, such as marinating or cooking, and are packaged for storage and sale [7]. - The use of pre-prepared dishes can significantly enhance operational efficiency in the restaurant industry, particularly in fast-food settings, by allowing restaurants to replicate flavors quickly [7][9]. Group 2: Safety and Nutritional Concerns - Fresh ingredients retain more nutrients, but pre-prepared dishes can still meet nutritional needs if produced and handled according to food safety standards [8]. - The safety of pre-prepared dishes is questioned due to concerns about hygiene in small-scale food establishments, which can lead to a negative perception among consumers [10]. Group 3: Consumer Rights and Industry Standards - There is a lack of clear definitions and standards for pre-prepared dishes, leading to consumer uncertainty and mistrust [11]. - The article highlights the need for transparency in the use of pre-prepared dishes in restaurants, advocating for clear labeling to protect consumer rights [11][13]. Group 4: Industry Development and Future Directions - The article suggests that the future of the pre-prepared dish industry lies in standardization, transparency, and innovation [13]. - Initiatives in various regions aim to promote high-quality development of the pre-prepared dish industry through improved logistics, branding, and resource management [12].

Core Viewpoint - The discussion around "pre-prepared dishes" reflects consumer concerns about their right to know and the demand for improved food quality in the restaurant industry [1] Group 1: Definition and Characteristics of Pre-prepared Dishes - Pre-prepared dishes are defined as packaged meals made from one or more food products, processed industrially without preservatives, and require heating or cooking before consumption [2] - The use of pre-prepared dishes can significantly enhance operational efficiency in the restaurant industry, particularly in fast food settings, by allowing for quick flavor replication [2] Group 2: Safety and Nutritional Aspects - Fresh ingredients retain more nutrients, but pre-prepared dishes can meet caloric and nutritional needs if produced, transported, stored, and cooked according to food safety standards [3] Group 3: Industry Adoption and Consumer Concerns - Large chain restaurants commonly use pre-prepared dishes due to safety regulations and cost efficiency, which can enhance customer experience by speeding up service [4] - Concerns arise from small-scale restaurants where food safety may be compromised, leading to a negative perception of pre-prepared dishes as low-quality [5] - The lack of clear definitions and standards for pre-prepared dishes contributes to consumer uncertainty and mistrust [5] Group 4: Regulatory and Development Initiatives - The industry is encouraged to promote transparency regarding the use of pre-prepared dishes to protect consumer rights and choices [5] - Various regions are implementing measures to support the high-quality development of the pre-prepared dish industry, including building cold chain logistics and cultivating quality raw material bases [6][7] - Experts suggest that standardization, transparency, and innovation are essential for the future of the pre-prepared dish industry, including the establishment of national standards and consumer notification systems [7]

Core Viewpoint - The controversy surrounding pre-prepared meals in China has been ignited by social media influencer Luo Yonghao's criticism of the restaurant chain Xibei, leading to a broader discussion on the standards, safety, and consumer rights related to pre-prepared meals in the industry [2][3]. Industry Overview - The pre-prepared meal market in China has rapidly grown to a scale of $148.9 billion, making it the largest globally, despite a market penetration rate of less than 15%, significantly lower than the 60% rates seen in the US and Japan [5][6]. - In contrast, the US pre-prepared meal market is projected to reach $47.56 billion by 2024, with a market penetration of 18.3%, while Japan's market has surpassed 10 trillion yen with a penetration rate exceeding 20% [5]. Key Issues Identified - The definition of pre-prepared meals needs further clarification, as there is a significant gap between consumer understanding, regulatory definitions, and actual practices in the industry [6][7]. - Consumer rights regarding information, choice, and fair trading are not adequately protected, leading to a disconnect between consumer expectations and actual dining experiences [7][8]. - The primary consumer demographic for pre-prepared meals includes working individuals in urban areas, with distinct preferences between younger and older consumers [6][8]. Quality Assurance Challenges - Quality control remains a critical bottleneck for the pre-prepared meal industry, with safety concerns and high prices being the main issues driving consumer skepticism [9][11]. - The Japanese pre-prepared meal market demonstrates that strict food safety standards and personalized flavors can lead to high consumer trust and profitability [9]. Recommendations for Industry Development - Establishing national standards for pre-prepared meals is essential to ensure consumer rights and unify industry practices across different regions [10][12]. - The industry requires governance and restructuring to enhance the quality and safety of pre-prepared meals, addressing issues related to substandard ingredients and excessive additives [11][12]. - Implementing a classification system for restaurants and pre-prepared meal providers can help consumers make informed choices and improve overall market acceptance [12][13]. - The industry should focus on reducing the proportion of deep processing and emphasize traditional cooking methods to retain the unique characteristics of Chinese cuisine [13].

Core Viewpoint - The recent controversy surrounding pre-prepared meals in China, ignited by social media influencer Luo Yonghao's criticism of the restaurant Xibei, highlights significant issues within the pre-prepared meal industry, including consumer perceptions, regulatory standards, and market dynamics [3][4][6]. Industry Overview - The pre-prepared meal sector represents a significant trend in modern food industry development, with the U.S. market projected to reach $47.56 billion by 2024, making it the second-largest globally. In contrast, China's pre-prepared meal market has rapidly grown to $148.9 billion, becoming the largest worldwide, although its market penetration remains below 15% compared to over 60% in the U.S. and Japan [5][6]. Key Issues Identified - **Definition Standards**: There is a need for clearer definitions of what constitutes pre-prepared meals. Current regulations differentiate between various types of food products, but consumer understanding often diverges from these definitions, leading to confusion and mistrust [6][7]. - **Consumer Rights**: The controversy underscores the importance of consumer rights, particularly regarding transparency and choice. Many consumers feel misled when they expect freshly prepared meals but receive pre-prepared options instead, leading to dissatisfaction [7][8]. - **Market Segmentation**: The primary consumers of pre-prepared meals are urban workers and younger demographics, who seek convenience. However, older consumers often prefer freshly prepared meals, indicating a disconnect in market targeting [8][9]. - **Quality Assurance**: Quality control remains a critical challenge for the pre-prepared meal industry. Issues related to food safety and ingredient quality have led to consumer skepticism, particularly following reports of substandard ingredients being used [9][10]. Recommendations for Industry Development - **Establish National Standards**: There is an urgent need to develop national standards for pre-prepared meals to ensure consistency and safety across the industry. Local governments have begun to implement guidelines, but a unified national standard is essential for consumer trust [11][12]. - **Quality Control Measures**: The industry must address quality and safety concerns by implementing stricter regulations and oversight to prevent the use of inferior ingredients and ensure product integrity [12][13]. - **Consumer Education and Transparency**: Enhancing consumer education about pre-prepared meals and ensuring transparency in ingredient sourcing and preparation methods can help rebuild trust and improve market acceptance [13][14]. - **Cultural Adaptation**: The industry should focus on retaining the unique characteristics of Chinese cuisine while integrating pre-prepared meal options, moving away from overly Westernized approaches that may not resonate with local consumers [13].

罗永浩吐槽西贝事件持续发酵，其中有一个明显的变化，起先罗永浩说西贝用预制菜，又贵又恶心；此 后说不反对预制菜，要推动预制菜透明化，维护消费者知情权。 正如今天的蔬菜和粮食，绝大多数都用了农药和化肥。不用农药和化肥的有机蔬菜、有机粮食，大家都 知道好，营养健康，但是生产周期长，产量低，价格贵，无法规模化，注定是小众市场，无法进入普通 人的厨房。 符合国家标准的预制菜，能解决大多数消费者的吃饭问题，可以尽快吃上一口热饭菜，起的是保底作 用，老罗自己经历过缺衣少穿的时代，年少时能吃到病死猪肉做成的酱肉已经是幸运，现在不缺吃穿去 吐槽预制菜恶心，未免有点脱离一线了。 餐馆使用预制菜是大势所趋，既要快速出餐，又要食品安全，还有价格不贵，预制菜可以满足这些要 求。饭菜要现炒现做，满足个性化要求，消费者要么比较有闲，要么比较有钱。 未来，也许只有最爱你的人，才有可能为你做上一顿饭。 老罗现在揪住不放的是他认为西贝用了预制菜，应该公示，满足消费者知情权。关于预制菜公示，市场 监管总局等部委的文件中有要求："大力推广餐饮环节使用预制菜明示，保障消费者的知情权和选择 权。" 老罗的主张合情合理，在互联网上获得了广泛的支持。第一财 ...

Core Insights - The 2025 Guangdong (Foshan) Prepared Food Industry Expo successfully concluded, showcasing the rapid growth and strategic importance of the prepared food industry in China [3][30]. Industry Overview - The prepared food industry is evolving into a strategic emerging industry, expected to integrate more rapidly into people's lives [2][3]. - The expo featured over 6000 products from more than 200 companies, including 30 leading prepared food enterprises from 24 provinces and 16 international cities/regions [6][7][8]. Event Highlights - The expo covered a total area of 25,000 square meters and attracted over 60,000 professional visitors over three days [6][15]. - Significant collaboration was noted, with 26 major purchasing groups forming partnerships during the event, highlighting the expo's role in promoting industry development [16][17]. Networking and Collaboration - The event served as a platform for industry organizations and companies to exchange ideas and strategies, fostering new approaches to the development of the prepared food industry [18][19]. - Various activities were held, including a Douyin (TikTok) retail matchmaking event and a culinary showcase by Shunde Vocational and Technical College, promoting local specialties to a global audience [25][26]. Recognition and Future Prospects - The expo recognized 26 companies for their contributions, indicating a growing acknowledgment of excellence within the industry [29]. - The event has established itself as a comprehensive platform for showcasing, trading, and brand building in the prepared food sector, with expectations for continued growth in future editions [24][30].

Core Insights - The "2024-2025 China Prepared Food Industry Development Blue Book" was released at the third China International (Foshan) Prepared Food Industry Conference, showcasing the industry's overall landscape and insights into market segments, typical regions, and case studies [3][4][19]. Group 1: Industry Overview - The blue book indicates that the prepared food industry is transitioning from rapid growth to high-quality competition, driven by policy regulations, supply chain upgrades, and globalization [19][20]. - The market size of China's prepared food industry is projected to reach 485 billion yuan in 2024, reflecting a year-on-year growth of 33.8%, with further growth expected to 749 billion yuan by 2026 [21][22]. Group 2: Regional Insights - Foshan Shunde ranks first in the top 20 prepared food production regions in China, with a score of 86.41, followed by other regions in Guangdong [11][12]. - The evaluation of the top 20 regions was based on a big data assessment model that considered factors such as industry concentration, scale, consumption capacity, R&D strength, and brand influence [14][15]. Group 3: Supply Chain and Logistics - The demand for cold chain logistics is expected to grow from 302 million tons in 2021 to 365 million tons in 2024, while cold storage capacity is projected to increase from 52.24 million tons to 65.78 million tons [22][23]. - The current cold storage capacity is significantly lower than required, indicating a need for prepared food companies to enhance their cold chain supply chain management to ensure product freshness and delivery efficiency [24][25]. Group 4: Global Market Opportunities - The global prepared food market is expected to reach 360 billion USD in Asia by 2024, with significant expansion potential in overseas markets [27]. - The international Chinese cuisine market is projected to grow from 359.39 billion USD in 2024 to 453.97 billion USD by 2027, providing a demand base for the export of prepared foods [28][30]. Group 5: Future Trends - The blue book outlines three main development trends: the introduction of national standards raising industry entry barriers, the application of AI in flavor development and cold chain management, and the emphasis on carbon neutrality practices becoming a core competitive advantage [31][32][33].